Wednesday, 28 December 2011

New Years even screams for one specific beverage, Champagne. While a flute of authentic Champagne may have no real substitute, the price tag associated with the good stuff is restricting to those on a budget. The easiest way to satisfy both your budget, and your guest's desire for real Champagne is Champagne cocktails of course. A bottle of good sparkling wine (no need to buy real Champagne when you'll just be mixing it) will add a great taste and effervescence to any cocktail. Below are six cocktails: three classics, and three modern Champagne cocktails. But before you start popping bottles, remember a few basic tips when dealing with Champagne:

Always serve Champagne Chilled

Always serve Champagne in a room temperature flute

Always twist the bottom of the bottle, not the cork when opening

Classic Cocktails

Champagne Cocktail

- Champagne
- 1 Sugar Cube
- Angostura Bitters

- Add sugar cup to the bottle of a Champagne flute
- Dash Angostura bitters over sugar until cube is completely soaked
- Top with Champagne
- Garnish with lemon twist

On the odd occasion, you may find a Recipe of the Champagne Cocktail calling for an ounce of Cognac. While this may not be the traditional why to make the cocktail, it is by not means any less -or more- delicious than the original.

Named after the french 75mm field gun, the French is said to be another one of the many creations from Harry's New York Bar in Paris, with its first recipe in print being published in the classic Savoy Cocktail Book.

While most recipes you come across for the French 75 do call for Gin, occasionally, some recipes insist on Cognac, making for an even more french libation. Equally satisfying with Cognac, the French 75 is a delicious cocktail no matter the base spirit in play.

The Seelbach cocktail was incepted at the Seelbach hotel in Louisville Kentucky around 1917. Unfortunately, due to the volstead act in 1920, the recipe was lost for over 75 years until it was rediscovered in 1995. Thankfully, Gerry Regan was able to pry the recipe from a reluctant hotel manager, thus preventing this stunning cocktail from ever being lost in time again.

- Place all ingredients in an air tight jar
- Allow ingredients to infuse for 1 week, shaking the jar once per day
- After one week, strain vodka through a fine mesh strainer and a coffee filter
- Bottle, and enjoy

Thursday, 22 December 2011

The holidays are a shit show to be frank. With various family, and social gatherings -along with all the headaches that come along with these functions- the last thing you need to worry about is what type of bitters your guests prefer in their Old-Fashioned. If you are going to be hosting a holiday party this December, here are a few tips to ensure that you and your guests both end the night feeling content.

Keep it Simple

There is no need to try to compensate for every cocktail under the sun. Having a small selection of bottles of booze, along with fresh fruit, simple syrup, and maybe a bottle of bitters, will result in a vast array of possible combinations.

Also, don't feel that you need to buy full 750ml bottles either, you should be able to find the liquor you're looking for in a smaller 375ml bottle. This will result in most choices for your guests, and less expenses for yourself. For only $75 of booze, you will easily be able to obtain a selection of alcohol that is sure to please any kind of imbiber.

Alberta Premium - 375ml - $11.87

Appleton Estate V/X - 375ml - $13.50

Beefeater - 375ml - $12.99

Cointreau - 375ml - $18.49

Martini & Rossi Dry Vermouth - 500ml - $7.99

Martini & Rossi Sweet Vermouth - 500ml - $7.99

Total: $72.83

* Prices are relative only to BC government liquor stores

With just a bottle of Angostura bitters, and some fresh citric, I can easily think of well over a dozen cocktails that could be made from the above six ingredients.

Prepare ahead of time

Trying to make every single cocktail made ready to order is just unreasonable. It will only mean you will have to spend more time shaking and stirring, than conversing. Anyways, after the first three cocktails, your guests would not be able to notice the different in a cocktail made two minutes ago, or two days ago.

The easiest way to dole out a large quantity of hooch is by preparing a punch. Just like a good homemade soup, punch only improves with time in the fridge. Allowing the flavors to mingle ahead of time in the fridge will result in a better tasting punch, as well as giving you more time to focus on other facets of your party.

If you are batching a cocktail for your party, make sure the cocktail you create is accessible to all your guests. By this I mean, don't do a batched Manhattan or Martini, simply because a cocktail of that strength is just too much for some people to enjoy. Something along the lines of a Margarita, or 20th Century, is a cocktail light enough that everyone can enjoy. Also, remember to account for dilution when batching a cocktail. Add water to taste, chill in fridge, and serve when your guests arrive.

If you'll be entertaining for more then 15 guests, just multiply the quantity of ingredients as necessary.

Hiring Help

If you really want a great experience for your guests, and your self, hire a bartender to do all the work! Contact a local bartender and see if they know of any spirit enthusiasts who are yet to break into a full time bartending job. This give you more time to focus on your guests, as well as giving the opportunity to an eager young bartender to do what he/she loves.

Friday, 16 December 2011

With a schedule being mainly taken up by school and work, it has become increasingly more difficult to find the time to sit down and enjoy a cocktail. when I do have the time to make my self a drink, I tend to make a simple stirred drink, or enjoy a local craft beer. This streak of laziness has got me thinking about the highball; a two ingredient drink consisting of one spirit and one mix, the highball is as simple as the cocktail gets.

My first ever legal drink was a screwdriver, simply orange juice and vodka. For a while, the highball was the extent of my mixology knowledge. The next four months following my 19th birthday saw the exploration of various highball combinations: Gin and tonic, Rum and coke, Jager and ginger ale (classy, I know), greyhound, cape cod, and every other possible two ingredient drink.

It hasn't been until recently where I've been enjoying these simple two ingredients cocktails again, and for the most part it has been due to one cocktail in particular: Fernet Branca and Cola. Fernet and cola has seen an exponential rise in popularity here in Victoria thanks entirely to Clive's Classic Lounge.

Canada's number one licensee of Fernet Branca, Clive's Classic Lounge, puts the serious push on Fernet. Going as far as dedicating a whole month to Fernet, as well as putting Fernet and cola on tap, Clive's Classic Lounge has indefinitely brought this highball to a new level.

To make carbonated cola – Mix 200mL of syrup with 800mL of water. Stir and pour into soda siphon, charge with 1 CO2 canister and shake.

One kilometer up the road at Veneto Tapa Lounge, an entire selection on the cocktail menu dedicated to "Juniper & Cinchona," or better know as, Gin and tonic. Just another great example of bringing the highball to a new level.

Veneto's "Juniper & Cinchona" selection

The highballs I have concocted consist of three ingredients: spirit, mix, and one addition ingredient exceeding no more then 1/4 of an ounce. The idea with these cocktails was to create something simple, creative, and delicious that could be made in a high volume establishment. To begin, here is a great holiday themed highball.

The highball doesn't need be a simple delivery vehicle of alcohol. While 2 or 3 ingredients is limiting, there is enough craft sodas and creative garnishes to concoct some very interesting highballs. Remember to think outside the box, if your cocktail includes lime, don't feel like you have to garnish with with lime, use a garnish that has no other presents in the actual cocktail. You'll be surprised at the wonderful creations you'll discover.

Thursday, 8 December 2011

Following the trend of December's "Winter Warmers" blog post, this month's Classic Cocktail of The Month is the Milk Punch.

The Milk Punch is really four cocktails: Milk Punch, Hot Milk Punch, Manhattan Milk Punch, and Egg Milk Punch. First published in Jerry Thomas' 1862 Bartenders Guide, the Milk Punch is a great holiday cocktail in any one of its four forms.

As you can see, none of the variations are vastly different; the alteration of only one ingredients results in an entirely different name for the cocktail. My variation hasn't strayed too far from the original either. Although it does has enough diversity to separate it from the original four recipes.

With four ounces of whole milk in each cocktail, these are by no means potent drinks. Therefore, feel free to adjust the amount of any ingredient to your liking; and remember, that applies for any cocktail recipe.

Thanks for visiting, I hope you find a recipe that takes from interest. Be sure to follow me on twitter @Spirit_Imbibing to get instant updates regarding blog posts and other interesting news and stories in the spirit and cocktail world.

Honey Cinnamon Syrup*

- 1 Cup Honey

- 3/4 Cup Water

- 10 Cinnamon Sticks

- Add all ingredients to sauce pan over medium heat

- Constantly stir to achieve an even consistency

- After approximately 10 minutes over medium heat remove pan from heat

Sunday, 4 December 2011

It's December, and we are finally feeling the cold weather of winter. While Mixologists like my self will still enjoy a well made Margarita or Caipirinha any time of the year, the rest of the population tends to take comfort in warmer libations. So in the spirit of winter, here are some recipes that should keep you warm until the spring.

- Add Whiskey, lemon, and honey to teacup
- Top with hot water
- Gently stir to incorporate all ingredients
- Garnish with cinnamon stick, nutmeg, and lemon wheel

The Hot Toddy has been a home remedy for anything that ails you for centuries. While it's origin and creator maybe unknown, one thing is for certain, it is a delicious way to warm the soul on a cold winter night. As timeless as the Hot Toddy is, here is a slightly modern take on this classic.

Mornings in Normandy

- 2oz Calvados

- 0.75 oz Lime Juice

- 0.25 Honey

- Hot Apple Cider

- Add Calvados, lime juice and honey to teacup

- Top with Hot Apple Cider

- Gently stir to incorporate all ingredients

- Garnish with cinnamon stick, and thinly slicked apple wheel

If you are looking for more of festive flavor, and not the physically warming effects of the toddy, give these drinks a try.

Autumn Old-Fashioned

- 1 oz Cognac

- 1 oz Cruzan Single Barrel

- 2 Dashes Boker's Bitters

- 0.25 oz Spiced Pumpkin Beer Syrup *

- Orange Zest

- Add orange Zest to the bottle of mixing glass

- Muddle orange zest with back end of bar spoon to extract oils

- Add all remaining ingredients to mixing glass

- Add ice to mixing glass

- Stir for 30 seconds

- Strain into rocks glass with one large ice cube

- Garnish with one cinnamon stick

Root-Beer Flip

- 2 oz Sazerac 6 Year old

- 0.5 oz Honey Cinnamon Syrup **

- 2 Dashes Bitter Truth Aromatic Bitters

- 1 Whole Egg

- 1.5 oz Philips Sarsaparilla

- Add all ingredients (except beer) to cocktail shaker

- Dry Shake

- Add ice and shake

- Strain into chilled brandy snifter

- Top with Philips Sarsaparilla and nutmeg

If you don't live in B.C. and can't get Phillips Sarsaparilla, feel free to experiment with other sesanally appropriate beers available in your area; Innis & Gunn is a favorite of mine to use in cocktails.

Syrup Recipes

Spiced Pumpkin Beer Syrup *

- 1 Cup Sugar

- 1/2 Cup Pumpkin Beer

- 8 Cinnamon Sticks

- 1 Teaspoon Fresh Ground Allspice

- 1/2 Teaspoon Anise Seed

- Add all ingredients to sauce pan over medium heat

- Constantly stir to dissolve sugar

- After approximately 10 minutes over medium heat remove pan from heat

- Allow syrup to cool

- Using a fine mesh strainer, skim the surface to remove foam

- Strain through a fine mesh strainer

- Bottle and store in fridge

Honey Cinnamon Syrup **

- 1 Cup Honey

- 3/4 Cup Water

- 10 Cinnamon sticks

- Add all ingredients to sauce pan over medium heat

- Constantly stir to achieve an even consistency

- After approximately 10 minutes over medium heat remove pan from heat

About Me

I am a Cocktail and Spirit enthusiast from Victoria B.C. This blog serves as a way to express my love for all things boozy, as well as a way to improve my writing skills.
Please, never be afraid to comment with questions or suggests, as they are greatly appreciated.
Follow me on twitter @Spirit_Imbibing